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♦ WEDNESDAY, NOVEMBER 26, 2008
Spinach pie, orange-glazed carrots, dried fruit stuffing and two kinds of cranberry sauce
SIDES
From Page iB
minced and crushed
1 pound fine beans, top
and tailed
3 teaspoons olive oil
In a small bowl, combine
the gremolata (lemon zest,
parsley and garlic) ingredi
ents.
Bring a pan of lightly salt
ed water to the boil and
add the fine beans. Cook for
4-5 minutes until al dente.
Drain well and place in a
warmed vegetable dish.
Sprinkle the gremolata
over the beans, drizzle with
the olive oil and serve imme
diately.
Spinach Pie
1 unbaked deep dish pie
shell
Dijon mustard
1 10-ounce package frozen
chopped spinach
2 eggs
6 ounces shredded Swiss
cheese
1 teaspoon nutmeg
salt and pepper to taste.
6 tablespoons seasoned
dry bread crumbs
3 tbs butter
1/2 pint sour cream
Preheat the oven to 350
degrees. Spread a gener
ous amount of Dijon mus
tard over the bottom and
up sides of pie shell. Cook
the chopped spinach in the
microwave, cool and squeeze
dry.
Saute the bread crumbs
in melted butter until they
are lightly brown. Set aside.
In a mixer bowl beat 2 eggs,
add the Swiss cheese, spin
ach, nutmeg, salt and pep
per. Add the spinach mix
ture to pie shell.
Cover with sour cream
(like frosting the pie) and top
with sauteed bread crumbs.
Bake for 1 hour.
Turkey tortilla soup recipe
1 Tbs. vegetable oil, plus
1-1/2 to 2 cups for frying
the tortillas
1/2 cup finely diced yellow
onion
1-1/2 Tbs. chili powder
1 Tbs. tomato paste
1 quart homemade turkey
or chicken broth, or low
salt canned chicken broth
6 cilantro sprigs
Kosher salt
3 6-inch com tortillas, cut
into 1 /4-inch-wide strips
1 cup shredded or medi
um-diced leftover roast
turkey
3/4 cup medium-diced
fresh tomato
1/2 cup cooked fresh corn
kernels (or substitute
thawed frozen corn)
1/2 cup canned black
beans, rinsed and drained
GARNISHES
1/2 to 1 ripe avocado,
mediumdiced
1/4 cup crumbled queso
fresco or feta cheese
3 Tbs. chopped fresh
cilantro
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1207 Sunset Ave., Perry Plaza, Perry, GA 31069 • 478-987-5711
* 1
Ocean Spray
Classic Cranberry sauce is flavored with cinnamon
Orange-Glazed
Carrots
2 cup orange juice
1 cup water
2 teaspoons grated orange
zest
1/4 cup butter
1/3 cup brown sugar
4 cups baby carrots
1 1/2 tablespoons corn
starch
Poppy seeds for garnish
In a medium sauce pan,
combine the orange juice
and water and bring to a
boil. Stir in the orange zest,
butter and brown sugar.
Add the carrots and cook on
medium for 10 minutes or
until the carrots are tender
crisp. Mix the cornstarch
with 2 tablespoons of water
and stir into the sauce pan.
Cook until the sauce thick
ens.
Put the carrots into a
serving bowl and spoon the
orange sauce over the top.
Dried Fruit Stuffing
3 cups chicken broth
1/2 cup dried cranberries
1/2 cup dried apricots,
2 Tbs. sour cream, or to
taste (optional)
1/2 lime, cut into wedges
Heat the 1 Tbs. oil in a
medium (3-quart) saucepan
over medium heat. Add the
onion and cook, stirring
occasionally with a wooden
spoon, until softened and
just beginning to brown, 3
to 5 minutes. Add the chili
powder and tomato paste
and cook, stirring, for 15 to
30 seconds; don’t let the chili
powder scorch. Pour in the
broth and scrape the bottom
of the pan with the spoon to
loosen any cooked-on bits.
Add the cilantro sprigs and
bring to a boil over medium
high heat. Reduce the heat
to medium low and simmer,
uncovered, until the broth
has reduced by about a third
and is very flavorful, 20 to
30 minutes. Discard the
cilantro sprigs and season to
taste with salt.
While the broth reduces,
fry the tortilla strips:
Line a plate or tray with
two layers of paper towels.
Pour 1 inch of vegetable
oil into a small, high-sided
saucepan (a 6-inch-diameter
coarsely chopped
1/2 cup butter
2 stalks celery, chopped
1 1/2 onions, chopped
1 apples, coarsely
chopped
1 1/2 teaspoons sage
1 teaspoon thyme
1 8-ounce package herbed
stuffing mix
3 cups crumbled corn
bread
2 eggs, beaten
salt and pepper
Heat the broth and add
the cranberries and apricots.
Let soak about 30 minutes.
Preheat the oven- to 350
degrees. Spray a 2-quart cas
serole with cooking spray.
Meanwhile, melt the but
ter in a heavy skillet and
add the celery and onions.
Saute over medium heat
until almost soft, about 5
minutes. Add the apple and
herbs. Cook another 3 min
utes or so or until the apple
is soft and the herbs are
fragrant. Set aside
Put the stuffing mix and
cornbread crumbs into a
large mixing bowl. Add the
celery, onions and apples.
Stir in the broth and dried
fruit. Then stir in the beat
pan needs about 1-1/2 cups
of oil). If you have a candy
thermometer, attach it to
the pot. Heat the oil over
medium heat until it reaches
350°F, or until a tortilla strip
sizzles immediately when
dipped into the oil. Add 8 to
10 tortilla strips and scrunch
them with tongs for a few
seconds to give them a wavy
shape. Fry until the bub
bling subsides and the strips
are crisp and very lightly
browned, about 1 minute.
Transfer to the paper towels
to drain, and sprinkle with
a little salt while they’re
still hot. Repeat’ with the
remaining strips.
Divide the turkey, toma
to, corn, beans, and torti
lla strips between two large
soup bowls. If necessary,
reheat the broth until it’s
piping hot. Pour the broth
over the ingredients in the
bowls. Garnish with the avo
cado, cheese, cilantro, dol
lops of sour cream (if using),
and big squeezes of lime
juice. Serve immediately.
From Fine Cooking 81,
pp. 87
Nov. 1
FOOD
en eggs. Season with salt
and pepper.
Put the mixture in the
prepared casserole dish and
bake uncovered for 40 min
utes or until it is browned
on top.
Cranberry Relish
1 large navel orange
12-ounce bag cranberries
3/4 to 1 cup sugar
1/4 cup Grand Marnier or 3
tablespoons lemon juice
Carefully remove the zest
from the orange, avoiding
the white pith; it is bitter.
Peel the pith off the orange,
quarter and remove any
seeds. Wash the cranber
ries. Add all the orange
zest, orange, cranberries
and sugar to the food pro
cessor. Process until finely
chopped. Put in a bowl and
add the Grand Marnier or
lemon juice. Stir and let
sit in the refrigerator for
several hours so the flavors
develop.
NOTE: I have a
friend who puts cognac
(Courvoisier) in her cran
berry relish. It is delicious;
however, since this dish is
not cooked to evaporate the
alcohol, I don’t use cognac
or the Grand Marnier. We
always have children at
holiday meals, and I do not
want to explain to their
parents that they got tipsy
on the relish!
Classic Cranberry
Sauce
1 cup water
1 cup sugar
2 cups cranberries,
washed
Combine the water and
sugar in a medium saucepan
and heat until the sugar is
dissolved. Then bring the
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syrup up to a boil and pour
in the cranberries. Reduce
the heat so the mixture
just simmers. Cook five to
seven minutes or until all
the berries pop open. Chill
overnight in the refrigerator
before serving.
Variations: You can add
1/2 a cinnamon stick, lemon
or orange zest during the
cooking process to add a bit
of zip.
Whateveryour menu, count
your blessings and have a
very Happy Thanksgiving!
-Sr My Store s i“l
2073 Phi Mono Av«„ Macon, GA 31204 I
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Prices Effective Tuesday, November 25 thru Tuesday, December 2, 2008,
m MEATS GROCERY H
Chftterling (51b. bog) $5.99
Chitterling (1 01 b. box) $6.99
:| Ox Tail Family Pack $2.99 lb.
f Frozen Turkey Breast $ 1.49 lb.
djk\ Whole Frozen Turkey $1.25 lb.
Baking Hen —99 t
Rib Eye Steak $6.99 lb.
Frozen Turkey Wings 2JT............. 791 lb.
ij| Frozen Turkey Neck 5................... 79< lb.
m PRODUCE
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Celery...... ...... 89 C bag
' I Sweet Potato 49C lb.
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